T+L Tastemakers 2024/25: Meet and Eat With the Panel

Learn about our esteemed T+L Tastemakers panelists, and follow this guide to their favorite foods in Southeast Asia.

Southeast Asia is beyond a doubt one of the world’s most inspiring and dynamic parts of the world for dining and drinking. Every region and country on our Tastemakers lists offers up a dizzying breadth of culinary and cocktail-related experiences, led both by outstanding homegrown talent and accomplished chefs and mixologists from overseas. To discern exactly which establishments across the region have shined brightest this year, we consulted a panel of chefs, critics, editors, writers, restaurateurs, and lifelong food enthusiasts for their recommendations. Here’s a bit about our voters, the tasters behind Tastemakers 2024/25.

Aaron Khor 

The co-founder and head chef of restaurant Fifty Tales, in Seapark, Malaysia, Aaron previously worked at Dewakan in KL and Locavore in Bali, which influenced him deeply, he says, to “do my part in showcasing and sharing proudly my country’s cuisine and culture.” @aarondotk

A dish he loves: Sardin Tartelette, at Au Jardin (Penang)

“A super flavorful snack that carries nostalgia of amongst us Malaysians, who grew up eating canned sardines in tomato.”

Agnes Chee 

A full-time globetrotting food critic and writer, Agnes has been a food columnist for Apple Daily Hong Kong, Hong Kong Economic Journal, and Taster.com from Taiwan, among others. She has written five books. @yanwei525

A dish she loves: Steamed Crab Egg Custard, at Ho Lee Fook (Hong Kong)

“A modern interpretation of traditional Cantonese cuisine, the egg custard is both fresh and smooth, making it an endlessly enjoyable dish.”

Aja Ng 

Once a private chef aboard a luxury yacht, Aja now spends her time creating content, writing reviews, developing recipes—or working on launching new food festivals, chefs, restaurants or bars. She says, simple or complicated, food is what gets the world talking and/or fighting. @aja_ng

A meal she loves: Terra Dining X Beca Tea Zero-Proof Botanical Pairing (KL)

“The food at Terra is high-level, yet evokes a sense of nostalgia in terms of familiarity of ingredients, and the inspirations for chef YC. Add to that the zero-proof pairing (botanical and tea) specially created for each dish on the menu by 94-year-old tea family Beca tea and the experience is truly something special.”

Alicia Colby Sy 

The former executive editor of Town & Country Philippines is a food influencer with a particular passion for baked goods. @aliciacolbysy

A dish she loves: Pinakbet, a medley of local Philippine vegetables simmered in a clay pot, and served with fried fish, at Inato (Manila)

“As a surprise chef’s course, Inato serves a very personal and heartwarming Filipino vegetable dish called pinakbet (although by now it’s no longer a surprise and probably the most awaited course at Inato). This is traditional Filipino at its finest and the way Inato prepares it is perfection. Sorry to my mom and grandmother, but this is the best pinakbet I’ve ever had. Also, when I think about this particular course, I love the idea that this very traditional home-cooked dish sits alongside other more so-called sophisticated and delicious offerings, many of which are globally influenced—yet, even for a local, the pinakbet is one of the menu’s shining stars! Brilliant!”

Amy Van 

Amy, based in Singapore, is contributing editor for Epicure Asia, Design & Architecture, and Jet Gala magazines, and has written for sundry more. She has co-authored several cookbooks and travel guides, and is obsessed with Korean hanwoo and Hokkaido-milk ice cream. @amy365rawcuts or @amy365chomps

A dish she loves: Marinated Smoked Duck, Chinese Tea Leaves, at Summer Pavilion (Singapore)

“Thin layer of crispy skin and succulent duck meat perfumed with torched jasmine tea leaves.”

Chonlathip (Bowling) Rayamas 

Bowling is a passionate food enthusiast, influencer, and judge on the TV show Iron Chef Thailand. @eatandshout

A dish she loves: Fish maw with beluga caviar and quinoa in pil pil sauce, at Vea (Hong Kong) 

“This dish perfectly combines French and Chinese flavors and is very delicious.”

Chris Dwyer

A food enthusiast lucky enough to call eating and writing about it—for CNN, the BBC, T+L and many others—work, Chris is as interested by context and culture as by deliciousness, texture and plating, whether a humble banh mi or Michelin-starred masterpiece. @chrismdwyer

A dish he loves: Truffle pudding, at Roganic (Hong Kong)

“Layers of joy, comforting, delicious black garlic, unusual birch sap.”

Chris Thompson 

Having moved to Saigon in 2013 to run Rothschild Estates for Indochina, Chris built wine distribution networks along with connections with some of the region’s finest chefs and mixologists. He’s now in hospitality media and consultancy. @ctsaigon06

A dish he loves: The “Heritage” main dessert by pastry chef Mook, at Potong (Bangkok) 

“It looked beautiful, resembling a resplendent white version of the Potong ancient building. The medley of the pandan, peanut and tamarind combined beautifully for a unique flavour and the balance and texture was perfection.”

Christian Barker 

Christian has covered style, culture, entertainment, travel, business and luxury for publications including the FT, SCMP, GQ, Forbes, Esquire, CNBC, and T+L, among others. He established luxury website BLLNR.com, and was founding editor-in-chief of menswear bible, The Rake magazine. @christianbbarker

A dish he loves: Butter chicken with parmesan kulchette, at Revolver (Singapore)

“[It’s] an Indian comfort food classic, elevated, exquisitely executed, simple yet significant. (There’s also a version slathered in caviar, and that’s pretty good too.)”

Dan Q. Dao 

Dan’s writing can be found in The New York Times, GQ, T+L and more. He splits time between Saigon and New York City, previously held editorial roles at Time Out, Saveur and Paper, and has co-authored two books. He’s the founder of District One Studios, a media consultancy for food and drink brands. @danqdao

A dish he loves: Ban cuon, at Banh Cuon Ba Xuan (Hanoi) 

“Rice rolls are my favorite Vietnamese food and these are the best I’ve tried. I think street food deserves a bigger place in awards lists.”

Daniel Goh 

The editor of SpiritedSingapore.com, which covers drinks, dining and travel in Singapore and beyond, Daniel has professional wine and spirits credentials, and is regularly invited to judge cocktail and other competitions. @danielgoh

A dish he loves: Steamed Garoupa Fillet, at Chef Tam’s Seasons (Macau) 

“Flaky, melt-in-the-mouth fish that’s been poached in chicken jus and wrapped in a fig leaf? Utterly sublime.”

Elaine Wong 

Elaine is CMO of Tasting Kitchen epicurean lifestyle media group. The brand curator and F&B enthusiast is based in Macau and Hong Kong, but always on the move globally, seeking her next culinary delight. @e_for_eat

A dish she loves: Chili Japanese Oyster Golden Crystal Egg, at Wing (Hong Kong) 

“Upon tasting this dish, I was struck by its careful balance and the celebration of Cantonese flavors. The handpicked Japanese oysters provided a creamy, custard-like texture that paired beautifully with the rich, oozing yolk of the house-preserved golden crystal egg. The addition of the Wing’s housemade mala chili sauce brought an exciting heat that complemented the dish without overpowering it. This combination creates a unique tasting experience that embraces excellent quality ingredients and Chef Vicky Cheng’s skill behind the preparation. It’s a standout dish that showcases the depth of Cantonese cuisine.” 

Gayatri Bhaumik

Gayatri took her first flight at 10 days old and has been traveling since. With a love of eating formed by Bangkok’s street food, Melbourne’s fresh ingredients, and London’s diverse restaurants, she writes for a variety of publications. @gontheroad

A dish she loves: Gucchi Khichdi, at Nine One (Hong Kong)

“Nine One specifically focuses on ‘East Indian’ cuisine, which is from a specific community in Mumbai—they create Indian food that incorporates Portuguese culinary traditions, so it’s very untraditional Indian food. This dish in particular is a beautifully rendered take on contemporary Indian cuisine: it’s like a risotto but filled with recognizably Indian flavors. The spices are complex, the rice is rich and creamy, and the morel mushrooms add a lovely contrasting texture. It’s an incredibly moreish dish!”

Gloria Chung

The Hong Kong-based food and travel journalist, stylist, and photographer revels in culinary diversity. When she’s not capturing stunning visuals, you’ll find Gloria at farmer’s markets, relaxing in specialty coffee shops, or treasure hunting in homeware shops. @foodandtravelhk

A dish she loves: Bottoni, at Estro (Hong Kong)

“The circular bottoni pasta is stuffed with a filling that is almost liquid in consistency, so you can feel an explosion of sauces in every bite.” 

Grace Ma 

Based in Singapore, Grace has covered trailblazers and change-makers in travel and dining all over the world. After countless memorable meals, her ultimate comfort food is still a piping-hot bowl of minced pork noodles slathered in vinegar and chilli. @littlehappyideas

A dish she loves: Nasu Brûlée, at AMI Patisserie on the omakase tasting menu 

“Eggplant custard(!!) topped with deep-fried, binchotan-grilled eggplant, a miso caramel drizzle and soy and soy-miso ice cream. How wild yet superbly delicious!”

Jaclyn Koppe 

Jaclyn is a freelance food writer from the Philippines and has been at it for almost 20 years. Her deep roots in the F&B industry have made her a sought-after consultant for many local food brands and restaurants. @chi.koppe

A dish she loves: Grilled Amadai, at Kasa Palma (Manila)

“Aaron Isip is so skilled and confident with his cooking that everything that comes out of his kitchen is genius. Perfect cook on this fish, with great texture from the fried skin of the amadai. Plus, Aaron is a maitre saucier, so the balance on that sauce is just perfection.” 

Jed Doble 

After many years in banking, Jed shifted careers and is now a food writer, F&B consultant and publisher based in Jakarta. Jed is always #searchingfor deliciousness (hashtag borrowed from his Foodies Media outlet in Indonesia). @jed.doble

A dish he loves: Toothfish with Broth, at August (Jakarta) 

“Great combination of flavors, sour, spicy, sweet with great textures.”

Jin Perez-Go 

This Manila-based food columnist, blogger and influencer travels the world over in search of tasty treats. Jin has been known to eat six meals a day in Bangkok, and get up at 6 a.m. to wait in line for a pastry in Copenhagen. @jinlovestoeat

A dish she loves: Pinakbet at Inato, (Manila) – If you’re keeping score, that’s two for Inato’s pinakbet! 

“Inato took this humble household Filipino vegetable dish and turned it into something really special. They used the same ingredients but cooked them using a special technique, giving the pinakbet a more concentrated tang and deeper umami. It is familiar yet surprisingly new, most importantly it is extremely delicious. Eating this dish brings me so much joy.”

Joe Tan

Once a chef and F&B operator, Joe delved into diverse cuisines, techniques and cultures, fuelling his passion for the industry. Now, the professional kitchen consultant designs kitchens for hospitality brands, tech companies, fine dining restaurants and more. @iamridingbib

A dish he loves: Charcoal Roasted Pigeon, Tajine Styled Rice and assortment of condiments, at Dewakan (KL)

“This dish was done amazingly well because it looks so foreign and yet relatable. The rice resonated with me as a Malaysian, and it’s flavor remains very memorable.”

Jovel Chan 

A culinary guide in Vietnam and food writer, Jovel also consults for brands like Pizza Hut and Singapore Tourism Board, and has been a judge for Campari Red Hands Asia and Diageo World Class Vietnam. She runs Saigon Supperclub. @jovel.chan

A dish she loves: Rigatoni with red wine braised octopus, at Marcy’s (Singapore) 

“Incredibly moreish and perfectly al dente pasta.” 

Kathryn Romeyn 

This American travel journalist lives in Bali partly because eating in this part of this world—and on that island—is so ridiculously fantastic. Kathryn loves exposing her young daughters to exciting flavours, environments, languages and design. @katromeyn

A dish she loves: Prawn salad, at AIR CCCC (Singapore)

“I’m not a salad person, and yet I want to eat this every day. The combination of insanely delicious flavors with an absolutely addictive crunch from breadcrumbs made of fermented cassava bread had me hooked instantly and I think of it often, wondering what magic made this salad so crave worthy.”

Kee Foong 

Born in Malaysia, raised in Australia and based in Hong Kong, Kee has set foot on every continent. His parents are to blame for his wanderlust and love of food, passions that he has fashioned into a career writing for T+L, Cathay, SCMP, DestinAsian, Signature Luxury Travel, and others. @keepicks

A dish he loves: Langoustine with fermented cacao and crustacean sauce, at Mono (Hong Kong) 

“Savory, sweet, slightly bitter and full of umami, it’s a rich and velvety smooth flavor bomb.” 

Leon Chua 

This foodie from Singapore is always on the lookout for next-wave flavors. “Accolades of restaurants do not distract me,” he says. “Sustainability is important but sincerity is what makes or breaks a dish. I am surgical in wanting to understand inspirations to methods of a dish, and how they ultimately connect to the emotions.” @uncle_lim_chiak

A dish he loves: Goose, at Wing (Hong Kong) – And now we’ve got two different dishes at Wing!

“French-meshed-Chinese techniques to bring the best out of a unique ingredient in Hong Kong.” 

Litti Kewkacha 

Litti loves traveling, and especially for food—he’s been doing it for 25 years, since before all the lists and awards began. He believes this region is too underrated in terms of restaurants, food culture, and chefs and is dedicated to amplifying the Asian industry. @litsfree

A dish he loves: Steamed Yellow Croaker, at Xin Rong Ji Hong Kong 

“Highly prized fish shipping fresh from Taizhou, executed so perfectly. It’s so tender—you can’t cook a fish better—and in a very rich, deep sauce. Chinese cuisine at its best.” 

Mario Tolentino 

With more than two decades of experience in Michelin-starred restaurants and luxury hotels in the U.S. and Asia, Mario led Henry at Rosewood Hong Kong, and is now culinary director at Kaleido Lifestyle in Bangkok. He’s a Food Network Chopped champion and winner of Bravo’s Recipe for Deception. @chefmariotolentino

A dish he loves: Smoked brisket, at Charmkrung (Bangkok) 

“This dishes hits on so many levels! Smoked brisket and plantains is the combination you never knew you needed. Dry massaman flavors and roti with raisins are the perfect complement to this mind-blowing dish.”

Megan Leon 

This food and travel writer has a culinary background honed from years cooking in several of Bangkok’s elite restaurants, and she still runs popups. Megan works to unveil the human connections that transcend boundaries. She also really loves tacos! @lagringabkk

A dish she loves: Deep fried sweet purple potato dumpling stuffed with crab and shrimp, at Samrub Samrub Thai (Bangkok) 

“This dish has stayed with me for a year, thanks to its light airy texture and flavorful bite full of seafood and Chinese essence.” 

Monica Tindall 

Monica is the founder and editor of The Yum List. With well over 5,000 gourmet travel articles under her pen, she has travelled the world learning about food and beverage and the people that produce and serve them. @theyumlist

A dish she loves: Ratatouille en Fleur, at Skillet (KL) 

“The most beautiful ratatouille we’ve ever seen.” 

Nalina Suranakarin 

Nalina is a lifestyle connoisseur and gastronomy aficionado, and a luxury marketing and branding specialist based in Thailand. Through her exploration of the finest hotels, upscale dining venues, and hidden gems across Asia and Europe, she has a profound understanding of food and beverage trends. @nalinalifestyle

A dish she loves: Trout with braised fennel and Comté cheese, at Cote (Bangkok)

“My best dish for 2024 is trout with fennel and Comté cheese, a truly exceptional creation. Inspired by chef Davide’s childhood dish in Italy, lovingly prepared by his mother, this version elevates the original with refined techniques. The trout is lightly pan-seared, skin-side down, and finished under a salamander with a delicate almond flour Viennoise crust replacing the skin. This adds texture and nods to the gratin concept from his mother’s fennel gratin. The dish is completed with a light fennel velouté infused with sea fennel and finished with trout roe for added texture and depth of flavor. The combination of trout and Comté, something I never imagined working together, surprised me with its perfect harmony—simple yet executed with finesse. When I took the first bite, it was an experience like no other. The flavors transported me, and I can honestly say it’s one of the best dishes I’ve ever had—truly out of this world.” 

Nhi Nhan 

A lifelong foodie with an insatiable curiosity about global cuisines, Nhi’s passion lies in discovering unique flavors and sharing her own culinary adventures. She is eager to learn and grow as a food enthusiast. @anotherfoodaddict

A dish she loves: Char Kway Teow, at Labyrinth (Singapore) 

“Their innovative char kway teow is a unique take on this beloved Singaporean dish. Instead of traditional rice noodles, they use fish maw, which offers a remarkably similar texture when cooked properly. This showcases the chef’s commitment to culinary innovation and resourcefulness. Furthermore, their homemade oyster sauce, a labor-intensive process often overlooked by many, adds a depth of flavor that sets the whole package apart.” 

Nimmi Malhotra 

Nimmi is a Singapore-based wine and drinks writer, judge and editor who’s lived in five countries across Asia-Pacific. Her family’s vineyard in Mornington Peninsula, Australia, having piqued her interest in wine, she holds a WSET Diploma. @nimmimalhotra.wine

A dish she loves: Alaskan king crab leg with cheung fun pancake, at Wing (Hong Kong) – For those keeping track at home, Wing racks up three separate favorites among our panelists!

“The fine silky strands of the crab meat contrast beautifully with the crispy, pillowy, fried cheung fun.” 

Petty Elliott 

Born in Manado, North Sulawesi, and raised in Jakarta, Petty splits time between Indonesia and England. She is a master of classic Indonesian cuisine and a pioneer of modern Indonesian cooking. A chef, author, consultant for luxury hotels, and former food journalist, Petty’s menus have been served at prestigious events for global political leaders, royals and celebrities. Her latest cookbook, The Indonesian Table, was published in 2023 and is in reprint. @pettyelliottskitchen

A dish she loves: Beef rendang Wellington 

“Prepared in perfection as classic beef Wellington with distinctive rendang flavor.”

Pichaya (Pam) Soontornyanakij 

Chef Pam has opened a string of successful restaurants and bars and was the first ever and youngest Thai female chef to receive both a star and the Opening of the Year award from the Michelin Guide in the same year (for Potong, in Bangkok’s Chinatown). You can find her on TV in Top Chef Thailand, Top Chef Arab World, World Cook Competition, Maverick Academy, and more. @chef.pam

A dish she loves: Beef Krapow, at Nusara (Bangkok) 

Ray Adriansyah 

The co-owner and -chef of Bali’s famed Locavore NXT is passionate about cooking and hospitality, and loves exploring new dishes, ingredients and techniques. Always curious about different cuisines and culinary cultures, he believes that every region or country tells a unique story through its food. @pakray_locavore

A dish he loves: Tatus Hitam Slipper Lobster, at Dewakan (KL) – Now, that’s two dishes for Dewakan on this list!

The lobster is slowly grilled and glazed over charcoal and accompanied by a noni (Morinda citrifolia L.) emulsion, bamboo shoots, and some fragrant leaves. Served on breadfruit flatbread. 

“I love this combination of the ingredients, and the use of breadfruit as a flat bread.”

Sansern (Dan) Khriengprinyakich 

This Hong Kong-born Thai food writer fell in love with food as a child at a morning market with his mom. His words appear in Michelin Guide, GQ, THE STANDARD, and other leading Thai publications. He showcases what he has seen and eaten through his phone. @thecuriousdan

A dish he loves: Grilled Asparagus with Melted Pecorino Sauce, at Resonance (Bangkok)

“100-percent vegetarian but still enjoyable. The pecorino sauce really complemented the crunchiness of asparagus. The asparagus itself is earthy but surprisingly yummy at the same time.”

Shamilee Vellu 

Singapore-based Shamilee was previously the editor-in-chief of Robb Report Singapore, and contributes regularly to many publications including T+L, The Telegraph, and South China Morning Post. She is fascinated by trailblazing chefs changing the way we eat. @shamvellu

A dish she loves: The Mulhwe, at Na-Oh (Singapore)

“The Mulhwe, tissue-thin slices of flatfish and sea cucumber in an icy kimchi broth with bits of samphire, is a bracingly delicious taste of Korea’s seafood-rich coastline.”

Stephanie Zubiri 

A long-time food and lifestyle writer and editor, cookbook author and content creator, Stephanie once owned a restaurant, and is now the host of the wellness podcast, Soulful Feasts. She believes that food is the finest and most intimate expression of identity. @stephaniezubiri

A dish she loves: Tupig with Smoked Caviar, at Kasa Palma (Manila) – And here’s a second entry from Kasa Palma!

“Taking the traditional roasted sticky rice treat and turning it into a luxe experience was just genius. Sweet, savory, coco nutty, smokey, salty and briney. Amazing.”

Vicky Cheng

Vicky is a culinary innovator renowned for his Chinese x French cuisine. After training under chefs like Daniel Boulud, he returned to Hong Kong to open VEA in 2015, earning a Michelin star since its first year. In 2021, he launched WING Restaurant, which embodies his unique interpretation of boundary-less Chinese cuisine, and in late 2024 opened K by Vicky Cheng in Bangkok. @chefvickycheng

Vincent Vichit-Vadakan 

Vincent left a career in Paris publishing to eat his way across the world—and he tells us all about it in various international publications including T+L. He’s also an accomplished home cook; ask him about his first experience making pizzle. @vincentinparis

A dish he loves: Fried egg with cured egg yolk, at Wana Yook (Bangkok)

“If you can do that to a side, imagine what the rest of the meal is going to be like.”

Chefs on the panel were not allowed to vote for their own restaurants.

Lede and hero image courtesy of Revolver.

Read articles from last year’s Tastemakers here.

Written By